Depending on what region of German you are in, this cake is either called a Schneewittchenkuchen or a Donauwelle. Regardless of the name, this cake is a favourite among Germans.
180 ml (¾ cup) margarine + 2 tbsp margarine
475 g (2 cups) icing sugar
315 ml (3 ⅓ cups) flour
1 teaspoon baking powder
milk, as needed
400 g (2 cups) cherries
1 package Dr. Oetker Vanilla pudding
475 ml (2 cups) milk
295 ml (1 ¼ cups) icing sugar
240 ml (1 cup) butter, unsalted
315 ml (1 ⅓ cups) vegetable fat
240 ml (1 cup) coca powder
240 ml (1 cup) icing sugar
1 egg yolk
Take soft margarine and beat until creamy, then slowly add icing sugar and eggs, and beat all ingredients together.
Sift flour and baking powder, then add to dough with milk, as needed, and mix to form dough. Dough should be spreadable but should not be too runny, or cherries will sink in.
Take biggest cookie sheet with rim, line with baking paper, and spread dough evenly. Drain cherries (keeping juice) and dry them as much as possible. Spread cherries over dough.
Bake at 180°C (350°F) for 30 to 40 min.
To make buttercream, in pot, stir pudding powder into 450 ml milk, then heat and stir until thick. Sift small amount of icing sugar over top so that no skin is formed on top, then set aside and let.
Butter should have similar temperature as pudding. Beat butter until foamy, then slowly add rest of icing sugar. Add pudding to butter cream spoon by spoon. Cream should be smooth. Spread over baked cake base.
The vegetable fat used should be solid at room temperature. In Germany, solid block of coconut oil is usually used. Vegetable shortening does work but will be very soft at room temperature.
Melt fat and set aside to cool.
Sift cocoa powder and icing sugar together.
Once mostly cooled, slowly stir in fat with cocoa powder, icing sugar, and egg yolk. If not cooled enough, egg will form clumps. Add more icing sugar if needed. Spread chocolate quickly over buttercream and let cool down in fridge if necessary.
Notes: In Germany you can buy a square frame for cakes like this so that nothing runs down the sides. It is changeable so it fits most sizes. You can make a form by cutting strips of carton to the size of your baking sheet. Make sure it is high enough. Wrap the strips about 4 times with aluminum foil. Insert strips on all sides.
Credit: Margot Dümont, Leipzig, Germany